Ramen with Chāshu

First cut off the rind from the pork belly. Then fry the rind in the wok without fat, if enough fat has escaped, remove the rind. Fry the pork belly on all sides in the rendered fat until crispy. Remove the meat and keep it warm. Remove the frying fat from the wok.

Peel and roughly cut the onion, garlic and ginger. Bring this to the boil together with the sake, maple syrup, soy sauce, a little pepper and salt. Add the meat and pour hot water over it until the meat is covered. Then simmer for about 1 hour.

Prepare the ramen according to the instructions on the package, then drain (do not quench) and divide into two bowls. Wash the spring onions thoroughly and cut into rings, set aside. Clean the vegetables and cut into bite-sized pieces. Heat the chicken broth with half a liter of Chāshu brew. Now cook the vegetables individually in the broth until they are al dente.

Place the cooked vegetables and a few slices of Chāshu over the noodles. Fill the bowls with broth. Sprinkle the ramen with the spring onions, the sprouts and the fresh coriander that have been set aside.